After three hours of smoking |
Recipe below.
SMOKED BEEF BRISKET II
1 Tbsp garlic salt
1/3 C chili sauce (preferably homemade—see recipes in Basics
section)
½ C vinegar
½ C Worchestershire sauce
1 Tbsp pepper
1 tsp onion salt
10 lb beef brisket
Combine all ingredients except brisket, mixing well. Marinade
brisket in mixture, refrigerated, for 12 hours. Soak 4 mesquite (or pecan) wood
chunks in water to cover for 1 hour prior to placing on hot coals. Light coals
in fire pan, and burn 30 minutes or until coals are grey. Prepare water pan;
pour red wine and remaining marinade into water pan with desired ingredients.
Place drained wood chunks on hot coals, assemble smoker, and place brisket on
sprayed grill rack. Smoke brisket 8 hours, adding coals and checking water pan
every 3 hours or so.
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